PEACHES bought in Atlanta last weekend made 2 excellent pies, more peachy than sugary. I used the recipe from Annie’s Eats.
I feel like I’ve been traveling forever and now can’t seem to settle down and get my head back into writing. I will, though. I will.
The PEACHES were the size of softballs, I said, so when I got home I had to check. Close. Pretty close..
Annie’s PIE CRUST RECIPE is the perfect match for the filling.
SHELLS need to chill while waiting for filling. Squeezed for space in refrigerator, I had to use the deli and produce drawers.
FILLING, dotted with butter.
LATTICEWORK TOP. Ready for the oven.
PIE CRUST COOKIES. Some say they are the best part of pie-making, the little bites made from leftover dough.
FINISHED PIES. My dinner guests loved the pie – never got to see the cookies.
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